New insights into the typification of Hellenic monofloral honeys using selected physico-chemical and bio-chemical indicators coupled with z score analysis and chemometric models

A comprehensive review of the current trends and recent advancements on the authenticity of honey

The authenticity of honey currently poses challenges to food quality control, thus requiring continuous modernization and improvement of related analytical methodologies. This review provides a comprehensively overview of honey authenticity challenges and related analytical methods. Firstly, direct and indirect methods of honey adulteration were described in detail, commenting the existing challenges in current detection methods and market supervision approaches. As an important part, the integrated metabolomic workflow involving sample processing procedures, instrumental analysis techniques, and chemometric tools in honey authenticity studies were discussed, with a focus on their advantages, disadvantages, and scopes. Among them, various improved microscale extraction methods, combined with hyphenated instrumental analysis techniques and chemometric data processing tools, have broad application potential in honey authenticity research. The future of honey authenticity determination will involve the use of simplified and portable methods, which will enable on-site rapid detection and transfer detection technologies from the laboratory to the industry.

Foodomics for agroecology: Differentiation of volatile profile in mint (Mentha × gracilis Sole) from permaculture, organic and conventional agricultural systems using HS-SPME/GC-MS

In the present study, foodomics approach was employed to investigate changes in the metabolism from the volatile terpenoids profile of mint(Mentha × gracillis Sole)from conventional, organic and permaculture (a type of agroecological agriculture system) farms using headspace solid-phase microextraction (HS-SPME) associated to gas chromatography coupled to mass spectrometry (GC-MS) and chemometric tools. The discrimination among the three types of mint was successfully achieved and demonstrated evidence of ecological interaction impact in the food metabolism. The agroecological mint presented as differential compounds: α-terpineol, bornyl formate, cis-carvyl propionate, cis-carveol, camphor, dihydrocarvyl acetate, dihydrocarveol, karahanaenone, nonanal, 3-octyl acetate, and trans-3-hexenyl-2 methylbutyrate. While organic and conventional mint presented as differential compounds: α-cedrene, β -pinene, γ-muurolene, δ-cadinene, germacrene, terpinolene, and elemol. The majority of differential metabolites from agroecological mint are oxygenated monoterpenes, which have more intense flavor and biological activities than hydrocarbons monoterpenes and sesquiterpenes found in organic and conventional mint. Furthermore, the discrimination between organic and conventional mint was effectively performed, which demonstrated different terpenoid profiles though without implying benefits for one or another agriculture system.

Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece

Pine honey is a honeydew honey produced in the East Mediterranean region (Greece and Turkey) from the secretions of the plant sucking insect Marchalina hellenica (Gennadius) (Coccoidea: Marchalini-dae) feeding on living parts of Pinus species. Nowadays, honeydew honey has attracted great attention due to its biological activities. The aim of this study was to study unifloral pine honey samples produced in Greece regarding their physicochemical parameters and antioxidant and antibacterial activity against five nosocomial and foodborne pathogens. These honeys showed physicochemical and microscopic characteristics within the legal limits, except for diastase activity, a parameter known to be highly variable, depending on various factors. Substantially higher levels of H₂O₂ were estimated compared to other types of honeydew honey, whereas protein content was similar. The total phenolic content was 451.38 ± 120.38 mg GAE/kg and antiradical activity ranged from 42.43 to 79.33%, while FRAP values (1.87 to 9.43 mmol Fe⁺²/kg) were in general higher than those reported in the literature. Various correlations could be identified among these parameters. This is the first attempt to investigate in depth the antibacterial activity of pine honey from Greece and correlate it with honey quality parameters. All tested honeys exerted variable but significant antibacterial activity, expressed as MIC and MBC values, comparable or even superior to manuka honey for some tested samples. Although honey antibacterial activity is mainly attributed to hydrogen peroxide and proteins in some cases (demonstrated by elevated MICs after catalase and Proteinase K treatment, respectively), no strong correlation between the antibacterial activity and hydrogen peroxide concentration or total protein content was demonstrated in this study. However, there was a statistically significant correlation of moisture, antioxidant and antibacterial activity against Klebsiella pneuomoniae, as well as antioxidant and antibacterial activity against Salmonella ser. Typhimurium. Interestingly, a statistically significant negative correlation has been observed between diastase activity and Staphylococcus aureus antibacterial activity. Overall, our data indicate multiple mechanisms of antibacterial activity exerted by pine honey.